soaking questions (chestnuts, mung beans, oatmeal paste)

[Guest guest]

Here are the quaestions

1. Mung beans: I soaked mung beans overnight and cooked 4 hours.

They turned to mush. They were already mush before I even started

cooking.

Anyone know how to cook mungbeans. I am still trying new foods I

might be able to tolerate. Mung beans are supposed to be easier to

digest than the other beans.

2. Chestnuts: Sally says chesnuts are considered a vegetable. So

having trouble digesting nuts, I ordered some, since they are veggies.

When I got them I was not sure what I had: in the shell or shelled

and dried. So I looked up chestnuts in the encyclopedia to see a picture.

Well, I received dry chestnuts. She never said how to cook those.

So, I just followed the recipe on pg 381. She says cook until tender.

Well how long is that. I found a recipe someplace else that say to

cook 20 minutes. Being that I never ate a chestnut in my life, I did

not know what they were supposed to look like when done or taste like

either.

I tasted them after 20 minutes, tasted ok but not exactly tender, so I

tasted after an hour. Tasted better and softer, but still had a

crunch to them. So, I decided this was a job for the Crock-pot.

Cooked over night, turned out yummy and soft.

But then I wondered, since they were dry, should I have soaked them?

For example: corn, lima beans, and peas do not have to be soaked when

fresh but they do when they are dry? Do they get the phytic acid when

they dry out? How does that happen?

DO dry chestnuts have phytic acid?

I have purchsed mine from natural lifestyles cat and gold mine. They

are kinda expensive. Does anyone know of a better source? Can't find

any at the healthfood stores.

3. Oatmeal paste: I make oatmeal paste to spread on itchy skin. If

you have to soak it before you can eat it, do you have to soak it

before using it for external puposes? Anything you put on your skin

ends up in the bloodstream. Also, should I cook the oatmeal before

making a paste from it?

This is what I do now. I grind up rolled oatmeal in the blender then

add enough water to make a past, then spread it on the itchy area and

leave it on till it drys.

[Guest guest]

--- I feel like I should have answers for you. You have great

questions! I too am wanting the answers. Best regards, Dennis

In @y..., " eatwild " <hugthecat@y...> wrote:

> Here are the quaestions

>

> 1. Mung beans: I soaked mung beans overnight and cooked 4 hours.

> They turned to mush. They were already mush before I even started

> cooking.

> Anyone know how to cook mungbeans. I am still trying new foods I

> might be able to tolerate. Mung beans are supposed to be easier to

> digest than the other beans.

>

> 2. Chestnuts: Sally says chesnuts are considered a vegetable. So

> having trouble digesting nuts, I ordered some, since they are

veggies.

> When I got them I was not sure what I had: in the shell or shelled

> and dried. So I looked up chestnuts in the encyclopedia to see a

picture.

>

> Well, I received dry chestnuts. She never said how to cook those.

> So, I just followed the recipe on pg 381. She says cook until

tender.

> Well how long is that. I found a recipe someplace else that say to

> cook 20 minutes. Being that I never ate a chestnut in my life, I

did

> not know what they were supposed to look like when done or taste

like

> either.

>

> I tasted them after 20 minutes, tasted ok but not exactly tender, so

I

> tasted after an hour. Tasted better and softer, but still had a

> crunch to them. So, I decided this was a job for the Crock-pot.

> Cooked over night, turned out yummy and soft.

>

> But then I wondered, since they were dry, should I have soaked them?

>

> For example: corn, lima beans, and peas do not have to be soaked

when

> fresh but they do when they are dry? Do they get the phytic acid

when

> they dry out? How does that happen?

>

> DO dry chestnuts have phytic acid?

>

> I have purchsed mine from natural lifestyles cat and gold mine.

They

> are kinda expensive. Does anyone know of a better source? Can't

find

> any at the healthfood stores.

>

> 3. Oatmeal paste: I make oatmeal paste to spread on itchy skin.

If

> you have to soak it before you can eat it, do you have to soak it

> before using it for external puposes? Anything you put on your skin

> ends up in the bloodstream. Also, should I cook the oatmeal before

> making a paste from it?

>

> This is what I do now. I grind up rolled oatmeal in the blender

then

> add enough water to make a past, then spread it on the itchy area

and

> leave it on till it drys.